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  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
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Oatmeal Cookie Crisps

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Oatmeal Cookie Crisps are incredibly easy to make and can be simple or fancy. Fold into a taco or cannoli shape and fill with whipped cream or creme fraiche and fruit.

Oatmeal cookie crisps with pecan in center, two on a white plate

Oatmeal cookies become crisp, paper-thin and lacy in these oatmeal cookie crisps. A versatile little crunchy, tasty cookie that takes just a few minutes and can be simple or fancy in no time.

Oatmeal cookie crisps with blueberries and creme fraiche on a yellow and white plate

The presentation of oatmeal cookie crisp layered here with my homemade créme fraîche recipe is delightful on a holiday or party table. Fun for kids to put together, place the créme fraîche or some Greek yogurt in a pastry bag or sandwich bag with the tip snipped off and pipe over the cookie and fruit. Then top with another cookie and sprinkle with some lemon or lime zest.Oatmeal cookie crisps rolled with creme fraiche on a white plate with raspberries and honey.

This version, with the oatmeal cookie crisps folded into a cookie “taco” is our favorite. Easy to eat by hand, all the ingredients melded together in a nice little package. Drizzled honey is pretty and pairs well with plain Greek yogurt or créme fraîche.

This recipe is adapted from one of my favorite dessert cookbooks, Classic Stars Desserts. I experimented with changing out most of the sweeteners for honey and/or agave and they didn’t hold together or taste very well. I did lower the original amount of sugars and added the nuts for extra crunch and good-for-you fats. Still, this recipe is basically just oats, nuts and sweeteners but the sugar content is pretty minimal spread out over several cookies. A treat that’s an instant dessert or breakfast-y indulgence.

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5 from 4 votes

Oatmeal Cookie Crisps

Served alone or with fruit and creme fraiche or Greek yogurt, these cookies can be molded into cookie "tacos" a few minutes after you take them out of the oven and then spoon your favorite fruit or dairy filling. Great for dessert or as a treat with breakfast.
Course Cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 94
Author Good Dinner Mom

Ingredients 

  • 2 ½ Tablespoons butter, melted (1 ¼ oz. )
  • ¼ cup firmly packed dark brown sugar
  • 1 Tablespoon granulated sugar
  • 2 Tablespoons dark corn syrup
  • 1 cup old-fashioned rolled oats, not quick or instant
  • ¼ cup pecans, or other favorite nut like walnut or macadamia chopped
  • Extra nut halves for topping adornment

Optional toppings or fillings:

  • creme fraiche or Greek yogurt, blueberries, raspberries or other fruit. Lemon zest for topping.

Instructions

  • Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper.
  • In a bowl, combine 2 ½ Tablespoons melted butter, ¼ cup brown sugar, 1 Tablespoon granulated sugar, and 2 Tablespoons corn syrup and stir until blended. Stir in 1 cup oats and ¼ cup nuts, mixing well.
  • To form the Crisps, drop the oats mixture, about 1 Tablespoon per cooking, rounded, onto the prepared baking sheets, spacing them about 2 ½ inches apart.
  • Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 13-15 minutes. Let cool for 5 minutes on the baking sheets. Then, using a metal spatula, transfer the crisps to a large flat plate or sheet of parchment to cool completely.
  • If topping with nuts after baked, place the nut on the cookies immediately out of the oven, pressing into the cookie gently.
  • If molding the cookies into cookie "taco", after cookies have cooled about 3 or 4 minutes, start to test the cookie with a metal spatula to see if it holds together. Once it is malleable, fold in half and place a measuring spoon or wooden spoon under the top fold to keep its shape until hardened and cooled.
  • If serving with creme fraiche or yogurt and fruit, place one cookie on a plate, add fruit and creme fraiche or yogurt and then top with second cookie. Sprinkle with lemon zest, if desired.
Nutrition Facts
Oatmeal Cookie Crisps
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 26mg1%
Potassium 44mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 73IU1%
Vitamin C 0.03mg0%
Calcium 11mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Classic Stars Desserts.

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Published on March 17, 2016

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    Recipe Rating




  1. julie ann says

    June 20, 2022 at 6:41 AM

    5 stars
    We have tried so many different recipes trying to come up with the perfect oatmeal cookie crisps…and this is it!!! Crispy edges, chewy middles….just perfect!! And very simple to make. Love them!

    Reply
  2. jill says

    June 20, 2022 at 6:13 AM

    5 stars
    I LOVE this recipe! I was so excited with how these turned out. They are a really elegant looking cookie and quite unique. I’m definitely going to make these for gifts and such since they make a pretty presentation.

    Reply
  3. ANNA L says

    February 25, 2022 at 7:03 AM

    5 stars
    My new favorite cookie! I followed the directions exactly. Flat, crispy, and chewy!! Would highly recommend! Thanks Sally for sharing.

    Reply
  4. ben w says

    February 25, 2022 at 6:59 AM

    5 stars
    These were the best oatmeal cookies I have ever made! crispy, and delicious! just what I was looking for.

    Reply
  5. Jackie says

    April 12, 2016 at 8:59 PM

    so good!
    And perfect to add in kids lunches or pack with you on a hike! Love these

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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